What’s an ice cream lover’s biggest nemesis? (No, this isn’t a cheesy joke.) Melting! That’s right, melted ice cream has actually been known to bring a tear come the eye of even the steeliest ice cream cream lover.

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If it’s melted, it’s ruined, we like to say (wait, where have actually you heard the before?). Yet it turns out the there’s a heck of a lot of cool scientific research behind melting ice cream cream. Us chatted through our smell Gurus to lug you some really cool funny facts about melting that will help you acquire to understand the enemy of your favorite dessert.

1. Ice cream Cream chocolate is Special.

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Tell us the truth: you’ve never damaged your this on one of our cacao chunks, right? You have actually our flavor Gurus to say thanks to for that— castle knew that frozen chocolate is hard and brittle, and also isn’t actually the many delicious point you’ve ever had. In fact, the chunks of chocolate that you find in Phish Food and also Cherry Garcia and also Chunky Monkey (and new York at sight Fudge Chunk and also Banana Split and also . . .) room a special type of chocolate. They’re formulated to melt at a reduced temperature than a regular chocolate bar that you might pick up at the store. This ingenious trick way that they melt at a similar speed as the ice cream cream they’re mixed into – otherwise your ice cream would certainly melt away in her mouth, leaving you with difficult pieces of coco to compete with.

2. Booze transforms Everything.

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Ever wonder why that bottle of vodka in your freezer doesn’t ever actually … freeze? as it transforms out, alcohol totally alters the freezing allude of ice cream cream, much more drastically than any type of other ingredient. Include enough the it, and it will certainly forever be a milkshake. And also that is just fine through us!

3. Scoop Shop spices Are large Softies.

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While our Scoop Shop spices use the very same recipes together the seasonings that get in pints, they obtain packed into huge tubs the our scoopers dive right into when they serve you a cone. What friend didn’t know is the they’re in reality formulated to it is in a little bit softer and much more spoonable so that scoopers deserve to scoop lock easily. (We tried rental extra-muscley body home builders to do the scooping, but ultimately this to be easier.)

4. Science states 10° is whereby It’s At.

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Some civilization like their ice cream so hard you need a knife to slice and also dice it. Some civilization like it quickly scoopable. And also some civilization like ice cream soup that you deserve to drink with a straw. Butour FlavorGurus—who recognize a point or two around ice cream—are adamant the 10° to 12°F is the right temperature because that serving Ben & Jerry’s.

5. Softening is different From Melting.

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You know exactly how sometimes you traction a pint out of the freezer and it’s currently pretty soft and also scoopable? you feel secret delight in ~ its scoopability, but a note of are afraid that you may have a melt disaster on her hands? have no fear! This go not mean that your bowl of ice cream cream is going come melt away at lightning rate (although feel free to gobble the up at lightning speed, just in case). Soft ice cream is no partially-melted ice cream; its composition just provides it different physical nature in that is frozen state.

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6. What is Melting, Really?

Prepare, there’s scientific research ahead: ice cream cream is one emulsion the a whole bunch of different euphoric ingredient – cream, sugar, fruits, odor bases, and also even air. When the ice cream melts, its delicate molecular framework breaks down, and also all those microscope air balloon escape. That’s why when you melt and also then refreeze ice cream cream, it’s firmer and also a little bit smaller on the 2nd freeze: no air to fluff the up! yet here’s an interesting fact: Ben & Jerry’s has less wait than many ice cream out there—we choose it rich and dense!

7. The Non-Dairy Flavors had actually aBit that a Melting finding out Curve.

We learned a lot while us were emerging our exciting new Non-Dairy line. Case in point: Non-Dairy freezes really, yes, really quickly! smell Guru Kirsten Schimoler learned this the hard means when she set the ice cream making an equipment to the usual freeze time and came earlier to a batch so difficult it wouldn’t budge!

Do you have actually any great stories around melted ice cream? Share them in the comments below!